Read Millionaire Fastlane
- Apr 8, 2013
Wont the lack of fibwr and excess nitrates increase the risk of cancer substantially though?
I feel like if you did this fish heavy (pescaterian) youd have all those toxins to worry about and if you just baked everything it would be boring as hell.
I imagine its quite possible the excess fats and cholesterol get processed smoothly since the liver isn't having to futz about with fructose and things but no way that much charred meat isn't wrecking a mans colon.
There are more nitrates in most vegetables than meat, so if that worries you - limit your intake of vegetables (and processed meats like bacon). I THINK nitrates aren't that big of a deal as long as you're not cooking them at high heat but I could wrong.
Your body can't digest fiber. If I remember correctly, because fiber can't digest, it can leave scar tissue on your intestines as it forces things to move down the "tunnel". This isn't a huge deal short term (although can lead to gut issues short term) but long term it can scar up so much of your intestines that it reduces the ability to absorb nutrients. Causing you to be deficient in nutrients as you get older even if you're eating food with those nutrients.
Fiber might be better if used as a replacement for carbs to reduce glucose spikes.
Most fish you buy at a supermarket will be of low quality. I don't have good sourcing techniques for quality seafood I can verify so I stay away from it. It's riskier to eat low quality fish than low quality beef.
As far as "wrecking" your colon - it's all relative. Based on how meat digests, I'd imagine fiber would wreck your colon faster than charred meat. The char is such a small percentage of the meat that it may be less damaging when compared to bigger sized pieces of fiber.
This is especially important depending on the fiber in your system. If the fiber in your system is absorbing water from your intestines that would normally be used to help lubricate things, it can do much more damage.
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